My tip for a better flavour if you have a juicer – use a fresh pineapple. For much of my life I thought I didn’t like pineapple but that was because I had only ever had tinned. Don’t do what I did though and forget to put the bit aside you were going to chop up to put in the dish! I used the pulp from the juicer though and it still tasted fine. It was rather sweet and I didn’t use tomato ketchup – an authentic Chinese ingredient? Why on earth? I used passata instead and if I made this again I wouldn’t add sugar either. I would also put in more chilli flakes to up the ‘sour’ flavour. It’s quick to make though – not sure why this isn’t in Quick Eats and Pad Thai is. Another tip of mine, there is no need to coat the tofu in cornflour – the flour goes crispy but not the tofu. Simply fry the tofu cubes in some sunflower or coconut oil, saves on washing up too. Serve with some steamed greens. Total preparation and cooking time about 35 minutes.
Skill level required: 6/10
Washing up generated: 4/10 bowl, grater, 2 frying pans, saucepan, chopping board and utensils
Portion size: 10/10
Will I make it again? Yes with my variations above.